Recipe of Gordon Ramsay Bonfire Cupcakes

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, bonfire cupcakes. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Bonfire Cupcakes is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Bonfire Cupcakes is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have bonfire cupcakes using 21 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Bonfire Cupcakes:

1. Make ready For the Chocolate spiced cupcake
2. Take 50 g good quality cocoa powder
3. Prepare 100 g dark muscavado sugar
4. Get 250 ml boiling water
5. Make ready 125 g unsalted butter, at room temperature
6. Prepare 150 g caster sugar
7. Get 2 large eggs
8. Take 225 g plain flour
9. Take 1 tsp mixed spice
10. Get 1/2 tsp baking powder
11. Make ready 1/2 tsp bicarbonate of soda
12. Get For the marshmallow fluff filling
13. Prepare 170 g caster sugar
14. Take 3 large egg whites (112g roughly)
15. Take 1 tbsp lemon juice
16. Make ready 1/4 tsp cream of tartar
17. Make ready For the brandy bonfire buttercream
18. Get 320 g icing sugar
19. Take 180 g unsalted butter, room temperature
20. Make ready 2 TBSP Brandy
21. Get Box Matchmakers to decorate - Orange or Maple are good

Steps to make Bonfire Cupcakes:

1. Preheat your oven to 180 degrees fan. Place the cocoa powder and 100g dark muscavado sugar in a large bowl. Pour in the boiling water and whisk until well mixed. Set aside to cool.
2. Beat the butter and caster sugar together in a large mixing bowl, ideally using a free standing mixer or electric whisk. Beat in each egg one at a time, mixing each egg for around 2 mins each.
3. Add the flour, mixed spice, baking powder and bicarb and fold in very gently so as not to knock the air out. Slowly incorporate the cocoa mixture into the batter until well incorporated.
4. Pour this beautifully chocolatey mixture into the muffin cases, dividing it up equally. - Place into the oven and bake for 15-18 minutes. Or until a skewer comes out clean. Remove from the oven and allow to cool on a rack.
5. While your cakes are cooling, get started on your marshmallow fluff filling. Heat all the frosting ingredients in a metal mixing bowl (ideally one that attaches to your free-standing electric mixer) over a Bain marie. Whisk continuously until the sugar is dissolved and the mixture has reached a temperature of around 70-75 degrees C.
6. Remove from the heat, put back to your free standing mixture and whisk on high for roughly 8-10 minutes until your meringue has doubled, even tripled in size, and is glossy and stiff. - When the cupcakes are cooled, core out the middle of each cupcake. You can do this using an Apple corer or a large piping nozzle. Place a dollop of marshmallow fluff into the centre of each cupcake, filling to the top.
7. Finally, make the buttercream. Beat together the butter and icing sugar until smooth. Add the Brandy and mix well, check the taste to ensure its strong enough for your liking. - Pipe the buttercream on top of each cupcake, and carefully place the matchmakers around the buttercream to make a 'log fire' effect. You may need to snap the matchmakers in half so they are not too tall!

So that is going to wrap this up for this exceptional food bonfire cupcakes recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!